Chicken fillet burger
8
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
You can swap peri peri sauce for another sauce mixture such as: Low fat sour cream and sweet chilli, Avocado and lemon juice or Tandoori spiced yoghurt
Ingredients
Green cabbage
120 g, shredded
Carrot(s)
1 small, grated
Snow pea sprouts
20 g
Red onion
½ small, finely chopped
Reduced-fat coleslaw dressing
1½ tbs
Skinless chicken breast
500 g, (2x250g), fat trimmed, halved horizontally
Peri peri sauce
40 g, (2 tbs)
Plain or natural yoghurt, low-fat, no added sugar
1 tbs
Wholemeal bread roll
280 g, (4), halved horizontally
Coral lettuce
40 g, (or mixed leaves)
Tomato(es)
2 medium, sliced
Avocado
1 medium, stone removed, thinly sliced
Instructions
1
To make coleslaw, combine cabbage, carrot, snow pea sprouts and onion with dressing and toss to combine.
2
Place chicken between sheets of plastic wrap. Using a meat mallet or rolling pin, pound chicken to 1cm thick.
3
Combine peri peri sauce and yoghurt and spread over chicken. Heat a large oil-sprayed non-stick frying pan over medium heat. Cook chicken in two batches for 2 minutes each side or until cooked. Cut each piece in half crossways.
4
Toast both sides of bread rolls until lightly browned. Place roll bases onto serving plates, top with lettuce, tomato, chicken and avocado. Place tops on rolls and serve with coleslaw.
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